Now popular across Italy thanks to its easy preparation and its bright yellow colour that brings it a touch of elegance. Depending on the geographical area, it is possible to find different variations of this dish; in fact, it is often paired with mushrooms, ossobuco (sliced veal shank) , sausage and seafood.
TIPS & VARIATIONS
To cook a tasty risotto is better to prepare a rich and flavourful stock. The stock that best meets these characteristics is made with meat. It is easily obtainable with a piece of beef (preferably with bones) cooked in salted water with various types of vegetables, including potatoes, carrots, celery, tomato and onion.
- 400g rice
- 2 saffron small packets
- 1,5l beef stock
- 1 shallot
- 2 tbsp extra virgin olive oil
- 1 glass of white wine
- 50g grated Parmesan cheese
- 50g butter
Finely slice the onion (or a shallot).
Heat oil in a large pan. Sauté the onion that you have previously minced.
Once golden, stir in the rice and toast for a few minutes. Mix frequently to prevent rice from sticking to the bottom of the pan..
Simmer with white wine until reduced and keep mixing.
Once wine has been completely absorbed, add frequently the beef stock (that you have kept warm in its pot).
- After 10 minutes (halfway through cooking time), dilute saffron in warm stock into a bowl.
- Pour diluted saffron into the pan and combine with rice. Keep cooking.
- Once completely cooked, remove the pan from heat. Add butter and Parmesan cheese and stir for a few minutes until creamy.
- Serve and garnish with some saffron threads.